Luscious Lime Pie

CRUST:

1. Preheat oven to 350F.

2. Combine graham cracker crumbs and sugar and stir in melted butter until the mixture comes together in an even crumbly texture.

3. Press into a 9-inch (23 cm) square fluted tart pan and bake for 8 minutes. Allow to cool completely.

FILLING:

1. Preheat oven to 350F.

2. In the bowl of an electric mixer, beat yolks on medium-high speed until pale and fluffy, about 2 – 3 minutes.

3. Add condensed milk, lime zest, lime juice and salt, and beat to combine, about 1 minute, scraping down the sides of the bowl as needed.

4. Pour filling into cooled graham cracker crust. Bake until set, between 10 – 15 minutes.

5. Allow pie to cool. Once completely cooled, cover with plastic wrap and refrigerate until chilled, at least one hour, but overnight is best.

CANDIED LIME:

1. In a 10-inch saute pan, bring sugar and water to a boil, stirring constantly until sugar dissolves. Reduce heat to a gentle simmer.

2. Add lime slices in a single layer, arranging them so they do not overlap.

3. Cook until the white pith is translucent, between 30 – 40 minutes, turning the slices two or three times during cooking.

4. Using a slotted spoon, transfer slices to a baking sheet lined with parchment paper to cool completely before using.

5. When ready to serve, garnish the pie with the candied lime slices.

WHIPPED CREAM:

1. When ready to serve the pie, combine cream and icing sugar in an electric mixer and beat until soft peaks form. Serve the whipped cream on the side.